Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

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Sunday, 30 November 2014

A great website I came across recently unites recipes from
Israel and Palestine.

‘Palestinian and
Jewish Recipes for Peace: Celebrating 12 years of sustained
relationship-building and outreach’ was put together by the
Jewish-Palestinian Living Room Dialogue Group of San Mateo County, California
2004.

Thursday, 27 November 2014

Written by Kazuya
Kudo, Illustrated by Naoki Urasawa, Cover illustration by Darren Ching

I wasn’t sure what to
expect when Les found this for me in a Sydney Comic Shop. Pineapple Army is a Japanese
Manga series which started in 1986.

The storyline of this
particular edition follows four young sisters whose father, a NYC Police
Detective, has been killed leaving them feeling vulnerable and unprotected from
his assassin “the infamous Colonel Garland”.

The girls engage a
mysterious war hero, Jed Goshi , to instruct them in armed self-defence.

Amidst
lots of action things get momentarily unstuck when the youngest sister, Polly, accidently
throws her toy rabbit at the bad guys instead of returning a pineapple grenade
that landed near her.

After quite a bit of “Taka
Taka Takka” and “Braka Braka Braka” and a gigantic “RRBBBBOOOOM” Jed and the
girls are victorious!

Friday, 21 November 2014

My
friend, Jenny Trevethan, created this beautiful pin(eapple) cushion. She is one
of the Artisans in the Dungog by Design Collective. I recommend you check them
out on Facebook or at the Dungog Markets!

Jenny says “Most people would describe me as that grey haired old lady from Glen Martin but really I am just an enthusiastic hand stitcher who loves the garden and the wonderful wildlife it brings so close to us here in our lovely countryside.”

Jenny also lent me this fabulous book – “Betty Crocker’s Cook Book for Boys and Girls first came out 1957, I was nine then. I can remember loving the bright colour photos and trying out some of the recipes. The Easter Hat Cake has a classic look. I made the Raggedy Ann Salad a lot - my middle name is Ann.”

Thanks very much Jenny!

Candle
Salad

“It’s better than a real candle, because you can eat it.”

Place crisp lettuce leaf on plate.

For candle base use 1 slice pineapple.

The candle is ½ banana set upright in center of pineapple
slice.

The flame is 1 maraschino cherry, fastened on top of
banana with a toothpick.

And here are some more pages out of this treasure from Jenny's childhood because I just love it! Anne.

Drain
the pineapple rings thoroughly and cut them into halves or quarters. Break up
the chocolate and melt in a bowl over a pan of hot water. Using two forks,
carefully dip the pineapple chunks in the chocolate, coating them evenly.

Dry
on waxed paper, and before the chocolate sets, decorate with crysrtallised
violets, yellow mimosa balls or silver dragees.

“They
tasted really sickly sweet, Darani and her friend Bella were here and they
couldn't wait to start making them and eating chocolate!”Jane.

And, if that's all not sweet enough try some Pineapple Rock!

Or for a summertime party, these icy pineapple sticks that Jane found in her local supermarket.

Scrub the celery and cut it into 2” sticks. Mix the cream-cheese, pineapple, gherkins and mayonnaise. Season the mixture to taste. Pile more cream-cheese mixture onto each stick of celery and sprinkle it with paprika.

Shelford pineapple with salami

Pineapple;
French dressing; sliced salami; a few gherkins

Cut the
pineapple into pieces of about 1” in length and ½” thick. Dip each piece of
pineapple in a little French dressing & wrap it in a piece of thinly sliced
salami. Secure each salami roll with a toothpick & a small piece of
gherkin.

Cover the
pineapple cubes with this & roll them in finely chopped walnuts. Put a
cocktail stick through each & serve them, with other cocktail snacks, stuck
into half a grapefruit, or any other centrepiece.